Sequestering and exchange of metal ions in edible oils containing phospholipids /

Sequestering and exchange of metal ions in edible oils containing phospholipids /

PSZJBL

Bibliographic Details
Main Authors:	448998 Lunde, G., Landmark, L. H., Gether, J.
Format:
Subjects:	Oils and fats, Edible Sequestration (Chemistry)

Similar Items

EDIBLE OIL : COMPOUNDS, PRODUCTION AND APPLICATIONS /
by: Wu, Wenbiao, editor, et al.
Published: (2019)

Edible oils and fats : developments since 1978/
by: Torrey, S
Published: (1983)

Hydrogenation of edible oils /
by: 316338 Coenen, J. W. E.

Edible oil processing from a patent perspective /
by: 294922 Dijkstra, Albert J.
Published: (2012)

The chemistry and technology of edible oils and fats and their high fat products /
by: 231032 Hoffmann, G.
Published: (1989)

Effects of microwave frying on physicochemical properties of edible oils and quality of potato chips
by: Elfaitouri, Taher A.Houssein
Published: (2017)

Recognition of mild deodorization of edible oils by the loss of volatile components /
by: Grob, Konrad

Catalytic behavior of palladium in the hydrogenation of edible oils /
by: 216185 Hsu, N., et al.

Malaysian palm oil : the story of a major edible vegetable oil and its role in human nutrition /
by: O'Holohan, Donal R.
Published: (1997)

Production and Characterisation of Diacylglycerols from Various Edible Oil Deodoriser Distillates By Lipasecatalysed Esterification
by: Lo, Seong Koon
Published: (2003)

The elution of gold sequestered on a natural biosorbent /
by: 419924 Kuyucak, N., et al.

Application of selective ion monitoring to the analysis of molecular species of vegetable oil triacylglycerols separated by open-tubular column GLC on a methylphenylsilicone phase at high temperature /
by: 314448 Toshiaki, Ohshima, et al.

Comparison of NMR and DSC methods for determining the solid content of fats : III. Protons transverse relaxation times in cocoa butter and edible oils /
by: 297524 Lambelet, P., et al.

Fats and oils : formulating and processing for applications /
by: O'Brien, Richard D.
Published: (c200)

Fats and oils : formulating and processing for applications /
by: O'Brien, Richard D.
Published: (2004)

Food oils and fats : technology, utilization, and nutrition /
by: 346582 Lawson, Harry
Published: (1995)

The chemistry of oils and fats : sources, composition, properties and uses /
by: 465202 Gunstone, Frank D.
Published: (2004)

Trans fatty acids free food formulation based on palm oil and its products : review
by: 302600 Noor Lida Habi Mat Dian, et al.
Published: (1997)

Thermal properties of fats and oils : IV Heat capacity, heats of fusion and transition and entropy of trilaurin, trimyristin, tripalmitin and tristearin /
by: 299072 Charbonnet, Grace H.

Fatty acids in edible oils : their determination by gas chromatography and their effects on oil quality /
by: 263694 Wong, Mee Hwee
Published: (2004)

Cooking oils
by: 982 SIRIM

Food oils and their uses/
by: 459024 Weiss, Theodore J.
Published: (1970)

Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying.
by: Serjouie, Alireza, et al.
Published: (2010)

FAO report on oilseeds, oils and fats /
by: 417734 Hancock, R. F.

Qualitative analysis of cooking oil in deep fat frying of foods /
by: Wan Aini Ibrahim, 1987-, et al.
Published: (2009)

Authenticating Edible Oils Using Fourier Transform Infrared Spectroscopy: A Review
by: Nurul Azarima Mohd Ali, et al.
Published: (2024-03-01)

Margarine and cooking fats /
by: 209932 Moore, Elaine
Published: (1971)

Vegetable oils and oil seeds : a trader's guide
by: UNCTAD/GATT International Trade Centre
Published: (1990)

Comparison of Vegetable Oils and Monitoring of Rancidity and Lard Adulteration in Palm Olein Using Electronic Nose
by: Gan, Howe Lin
Published: (2004)

Interesterification of palm solid portion with soybean oil in the production of trans free vanaspati (vegetable ghee) /
by: 362982 Jayshrie Muniandy, et al.
Published: (2007)

Extraction of seed oils with liquid and supercritical carbon dioxide /
by: 220575 Stahl, Egon, et al.

Detection of lard adulteration in selected edible oils using gas chromatography mass spectrometry and NIR spectroscopy
by: Hussain, Mutia Nurulhusna
Published: (2020)

Fast determination of trace metals in edible oils and fats by inductively coupled plasma mass spectrometry and ultrasonic acidic extraction
by: Roseli M. de Souza, et al.
Published: (2022-09-01)

Crystallization kinetics of palm oil /
by: 246605 Van Putte, K. P. A. M., et al.

Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening
by: Abd Latip, Razam
Published: (2012)

Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries
by: Kuek, Su Lee
Published: (2020)

Manual on frying oil for use by fast food and industrial snack manufacturers /
by: 351257 Du Plessis, L. M., et al.
Published: (2000)

Vegetable oils in food technology : composition, properties and uses /
by: Gunstone, Frank D
Published: (2002)

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications
by: Arfat Anis, et al.
Published: (2021-02-01)

Detection of Lard and Interesterified Lard as Adulterants in Some Vegetable Oils and Selected Fried Food Products
by: Marikkar, J. M. Mohammed Nazrim
Published: (2004)